INGREDIENTS
For the base:
300g biscuits
40 g (1/4 cup) butter (melted)
15 g (2 tbsp.) cocoa powder
12 g (1 tbsp.) sugar
100 ml (1/2 cup) milk
For the filling:
200g (1 cup) mascarpone
100g (1/4 cup) Greek yogurt
7g (1 tbsp) caster sugar
20g (1/4 cup) grated coconut
For the stuffing:
hazelnut cream
To decorate :
hazelnut cream
grated coconut
METHOD :
Add the cookies to the food processor and mix. Transfer them to the bowl.
In a bowl with biscuits, add butter (melted), cocoa powder, sugar and milk and mix to obtain a firm and homogeneous dough. Wrap in cling film and transfer to the refrigerator for at least 30 minutes.
In a bowl, add the mascarpone, Greek yogurt, powdered sugar and shredded coconut and mix until well blended.
After 30 minutes, take the dough out of the fridge and place it bottom and top on a sheet of cling film.
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